Selection of summer sandwiches

Keep the whole family happy this summer with a delicious spread of summer sandwiches


200g soft goat's cheese
100g cream cheese
10 slices white bread
2 roasted red peppers
25g walnuts
6 slices wholemeal bread
½ cucumber, thinly sliced
4 tbsp mayonnaise
zest of 1 lemon
6 large cooked prawns, halved for topping
4 eggs
2 chopped spring onions
2-3 tbsp crème fraîche
12 small rolls
cress, to serve


  1. For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
  2. For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
  3. For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.